Pork

Pork has a different content in macronutrients depending on the age of sacrifice, the type of feeding and the part consumed. Its protein is of great biological value.

The leaner parts have 4 – 8 g. of fat per 100 g. of complete food, whereas that of higher lipid content reaches almost 30g. per 100 gr. of food (the lipids are the macronutrients which most vary, as they depend on the species, race, sex, age, cut of meat, part consumed and the feeding of the animal). Nearly 70% of the fat is under the skin, and as it is visible it can easily be removed.

Pork is considered a good source of minerals. The haem iron and zinc in its composition present high bioavailability with respect to vegetable minerals. Other minerals such as magnesium, phosphorus, potassium and selenium are also outstanding.

In the case of vitamins, they are a good source of thiamine. In order to improve the calorie profile of our present diet, when choosing the pork we are going to eat, it is recommended to choose the leaner types and parts, leaving the fatty meats for more sporadic consumption, or to remove the visible fat before eating it.